Shokugeki no Imitation Chef

Just when Mito Yumei had finished dividing the beef, lightly marinated it with the on-site, and was preparing the sauce, it was almost certain that it was going to be a steak dish, Liu Maoxing was still cutting shredded taro at a leisurely pace...

Of course, when he said not in a hurry he was just referring to his attitude, which seemed to be calm and unhurried, but in fact the speed was enough for the sword master to be speechless!

The taro quickly became silky under Liu Maoxing's knife, and in a short while, a small pot of taro silk was cut out.

When Mito Yumei saw his movements, she couldn't help staring, and said immediately: Your sword skills look good, but... can you really give up cooking?

If Liu Maoxing speaks soft words now, Mito Yumei can consider modifying the conditions of eating halberds and let him drop out of school.

Before, Mito Yumei always thought that Liu Maoxing was just a third-rate chef, but now that she saw his knife skills, she realized that this was not the case.

Eh? Why did you give up? Soon I will have a beautiful attendant! Liu Maoxing said with a smile.

When Mito Yumei heard the words, the veins on the top of her head twitched, reminding herself for the nth time, don't talk to this guy anymore...

Ji Xingliao's companion in the auditorium no longer knew what Liu Maoxing was doing. Zenji Marui pulled his hair and said, Slippery taro? Is it a stir-fried dish? But 'stir-fried' itself is difficult to use as a meat dish. feature?

The cooking technique of stir-frying is mainly common in Asia, or only Chinese cuisine and East Asian cuisine influenced by Chinese cuisine will use this cooking method, and it is rarely used in Japanese cuisine. saute.

East Asia has never been a region with developed meat dishes, and frying also needs to divide the meat into small pieces. Duck meat, which has no taste advantage, may be completely fallen...

But Ryoko directly denied Marui Zenji's conjecture, and said helplessly: How is it possible? So much salt is needed for frying? The judges' voices must be hoarse for a few days!

At this moment, Liu Maoxing took out a wide-mouthed container with a basin, with a base protruding from the middle, which seemed to be remodeled by himself with an iron pan.

At this time, Mito Yumei had prepared three kinds of sauces, and used kitchen paper to absorb the excess water and sauces of the three lightly marinated steaks, and began the final frying.

I saw that Mito Yumei specially pushed the movable cooking table to the position facing the judges. On the cooking table was a heated frying plate that looked like a Japanese-style teppanyaki. Yumei smeared special butter on it. And mix all the necessary ingredients on the spot on the frying plate that occupies half of the cooking table...

Why does it feel like teppanyaki? Dawu asked doubtfully.

At this time, everyone in Jixing Liao couldn't help being attracted by Mito Yumei.

Teppanyaki originated in Spain. In the beginning, it was just a simple meal of heating the teppanyaki, then putting meat or vegetables on it, and eating it immediately after being cooked. It was very popular in the age of navigation because of its speed welcome.

Now it has developed and differentiated into Beijing Teppanyaki, Japanese Teppanyaki, French Teppanyaki and many other types. Surrounded by the diners, the chef prepares all kinds of ingredients on the frying plate and places them directly in front of the diners for consumption.

Of course, some have evolved into a more concise model, such as the teppanyaki squid stall on the roadside, which can also be regarded as a kind of teppanyaki...

Among the various types of teppanyaki, Japanese-style teppanyaki is the most particular about the ingredients. Because it is defined as high-end cuisine, roadside stalls are insulated from it.

But like now, it is rare to use A5 beef for teppanyaki!

Teppanyaki can be used to cook steaks, but Mito-san seems to have prepared more than one kind of steak, so naturally the time required for frying is also different. Using this method of frying and presenting it immediately can impress the judges. Taste the best taste and temperature... Yi Sehui said.

Chuangzhen continued: Not only that, this way of cooking in front of diners is more common in what you call 'common cuisine', allowing diners to see the cooking process can induce appetite and appetite before eating! This Mito Yumei, although she is the eldest lady of some group, knows these skills very well!

Of course, no one who can appear here is a pure young lady or young master. Yisehui said as a matter of course.

Xing Ping Chuangzhen felt more and more that Yuanyue Academy came to the right place!

But the others have become anxious, the situation seems to be getting worse and worse for Liu Maoxing...

Especially You Ji, who has a childish temper, has already shouted at the top of her throat, and the voices of other audiences mocking and booing have been quieted down at this time, and they just look at Ji Xingliao as if they are watching a joke.

At this moment, Mito Yumei was alone on the frying board, manipulating nine cut steaks, including one piece of filet steak, one piece of rib eye steak, and one piece of sirloin steak, because they were all taken from one cow, and they also needed to Considering the appetite of the judges, each piece is not too big.

The first thing Mito Yumei presented on the plate were three ribeye steaks. At this time, three kinds of sauces had already been prepared in front of the three judges.

They are onion and black pepper sauce, mushroom sauce and egg milk sauce, all of which were prepared by Mito Yumei on the spot.

After the rib-eye steak with some blood on it was presented in front of it, the three judges immediately started to move...

Ribeye steak is made from beef ribs, which are both fat and lean, so the meat is very fragrant after frying and roasting. In order to bring out the meat flavor, Mito Yumei only fry it to medium rare.

This is an A5-grade rib eye steak... Just put the knife and fork down, and the gravy splashes out! The only woman among the three judges, the manager of the Japanese restaurant Kuraki, seems to have been completely overwhelmed by the quality of the meat. conquered.

Not only that! This is not just A5 grade beef. It must be fried at low temperature, and the temperature control has reached a very high level when frying, so that it can be so perfect. The gravy is overflowing! One of the judges, a man in a suit and leather shoes, Yoshiki Suto, the critic of Black Cow and Hair, directly praised Mito Ikumi's ability to control temperature.

That's right, I'm afraid that frying plate is divided into hot zones of different temperatures, right? And those iron needles should be tools for feeling the temperature... said Katsunori Okamoto, the producer of the super glutton show.

Indeed, when frying the steak on the frying board, Yu Mei kept several disposable thin needles at hand, and used them to pierce the steak from time to time, and then used her lips to feel the needles to judge the quality of the steak. The internal temperature, and then adjust the position of the grill!

Lips are the most sensitive part of human beings to temperature, but usually they cannot be used to sense the high temperature, but Yu Mei's sexy lips, I don't know whether it is the result of acquired practice or a special talent, you can rely on the lips to accurately detect Sensing the temperature in the high temperature range for the human body...

Before the real tasting, the three of them were already full of praise for Yu Mei. With the knife and fork ready, they divided the rib-eye steak on the plate. Obviously, the size of the steak is also particular. After being divided into three pieces, it can still be enjoyed the best. The size of the fullness of the taste!

Dip in three kinds of sauces, each one is like a taste bomb in the mouth, making the three of them uncontrollably exclaim and moan...

Mrs. Zangmu, the ribeye steak is too fatty, which is not good for your figure. Why not... Halfway through Okamoto's words, Mrs. Zangmu quickly stuffed the last piece into her mouth, as if she was afraid that someone would snatch it.

Seeing the judges' dissatisfaction with their desires, the audience was also drooling.

I really want to taste it... Chuangzhen also looked eager.

Hey! Who are you from? Please honestly look forward to Ah Xing's cooking! Yuki said willfully.

Chuangzhen has already said confidently to Liu Maoxing: No, you don't need to look forward to Ah Xing's cooking... because we can let him cook tonight!

That's right, that's right! It's definitely possible! Yuki said as if hypnotizing herself.

Liangzi suddenly asked in confusion: Huh? Why didn't you see Xiaohui?

Ibuzaki pointed and said, She's here... I don't know why, she seems to be more nervous than Ah Xing, and she seems to be unable to hear us anymore.

I saw Tian Suohui sitting slumped on the seat, holding his Academic Achievement Guardian amulet with both hands, his eyes were blank, and he was muttering in his mouth, as if he was casting a spell.

And at this moment, a strange smell suddenly overwhelmed the sirloin steak that Yu Mei presented next...

The sirloin steak is made from the outer loin of the beef, and it still has a certain amount of fat and tendons. However, the three judges today are not very old, so they don’t have to worry about the teeth. It is medium-rare, even the elderly should be able to chew it!

However, when it was presented, a strong smell of wine permeated the nostrils of the judges, which made their emotions of indulging in the steak a bit out of play, and they couldn't help but stagnate...

At this time, Yu Mei also glared in Liu Maoxing's direction, only to see that Liu Maoxing had already opened the bottle of baijiu and was pouring it into a special container with a pedestal!

On the base in the middle of the container, a bird's nest made of shredded taro has been placed, and in the bird's nest is a huge white egg...

The largest egg in the world is an ostrich egg, which is only about 15 centimeters long, and this giant white egg is probably two or three times as long as an ostrich egg.

What is that...? Okamoto asked suspiciously.

Zangmu was more careful, and suddenly said: Ah! I know, it's salt. He mixed egg white and salt together before!

Indeed, under Zang Mu's reminder, everyone found that the salt basin was empty.

Taro Bird's Nest, Salt Giant Egg, and now there is still high-concentration liquor flowing underneath!

Just when everyone was wondering what Liu Maoxing was going to do, he took out the long-mouthed lighter and directly lit the pungent-smelling white wine in the container!

In an instant, a pot of raging flames enveloped the Bird's Nest Dome...